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Cross Contamination of Food

Cross contamination occurs when one type of food becomes contaminated by either direct or indirect contact with another item of food which is already contaminated. Cross contamination can cause food poisoning when bacteria are transferred onto food that is ready to eat. For example, if raw fish comes into contact with a fish burger, the customer will consume the bacteria that were on the raw fish. Food Handlers have a responsibility to prevent food poisoning.

Causes of Cross Contamination

Listed below are some of the activities of food handlers which may cause cross contamination of food:

Using the same knife or chopping board to cut raw meat and ready‐to‐eat foods (e.g. salads, cooked quiche etc.)

Defrosting food or placing dirty utensils and equipment in the hand wash basin

Storing food uncovered or on the floor of the fridge or cool room

Storing raw food above ready‐to‐eat food

Keeping cleaning chemicals next to dry and tinned foods

Re‐using a cloth to wipe benches, cutlery and tables

Using a tea towel to dry hands, which is then used for drying equipment, utensils or dishes

Not washing fruits and vegetables to remove soil, grubs and other residues

Preventing Cross Contamination

Food handlers can prevent cross contamination through the following methods:

Using separate utensils or thoroughly washing and sanitising utensils between handling raw and ready‐to‐eat foods

Keeping food covered and off the floor during storage and, as far as practical, during handling